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Posted 6/28/2017 7:05pm by Christy and Chris Kantlehner.

Hi all! 

We're heading into what is looking like it is going to be a lovely holiday week! 

Just a reminder that the farmstand will be open through this weekend and then will be closed Monday AND Tuesday (the 4th) next week. 

Farmstand Hours: 
Thursday and Friday 10 a.m. - 6 p.m. 
Saturday and Sunday 10 a.m. - 2 p.m.
Closed Monday and Tuesday (July 3rd and 4th) 
Re-opening Wednesday, July 5th from 10 a.m. - 6 p.m.
*Jordan Brothers Seafood will be at the stand Friday for all of your sustainable seafood needs! 

So get all of your grilling veggies and BBQ extras this weekend! We've got plenty of zucchini and summer squash from Upswing Farm and loads of other great ones to put on the grill! 

Pick-Your-Own Peas this weekend! Our pea patch is ready for you to pick this weekend. 

**Grab your container from the farmstand and take the super short walk over to the pea field. Fill those containers (and snack on some while your at it!!)

$20 CSA SHARE SUGGESTION of the WEEK

Now, we know many of you that have participated in the boxed CSA shares in the past have loved not only the variety, but the challenge of having to create new recipes and meal ideas with what you are given in your box. 

The Summer CSA is a Farmstand CSA card where you put a minimum of $200 on the card to use at the farmstand and in return you get 5% back on the card (10% for those that signed up early.) :) **There is still time to sign up for the Farmstand CSA card here if you haven't had the chance yet. 

So, throughout this summer, we'll be emailing (and posting at the farmstand) a suggested $20 CSA share each week. Feel free to take our suggestions if you want to! And keep emailing us with all of the delicious and gorgeous meals that you've been preparing with the produce each week. There are some amazing chefs out there in our CSA crowd! 

Check out this week's suggested share: 

 

4th of July Recipes for your Cookout! 

Red, White, and Blue Potatoes!! We'll be stocking the farmstand with red white and blue potatoes this week for your potato salads and grilled potatoes this week. You can make an awesome, locally grown, fresh festive dish as your contribution to the BBQ you'll be attending! 

Make some potato salad! Check out Christy's recipe for Warm Potato Salad with Snap Peas and Bacon.

Ingredients to grab at the farmstand: 

  • Red, white, and blue potato assortment
  • Snap peas
  • Purple scallions
  • Dill or parsley 
  • Bacon (optional)
  • Eggs

In addition, here's a GREAT Napa Cabbage Salad with a Peanut Dressing.

Grab some napa cabbage, scallions, bok choi, carrots, hakurei turnips, and cilantro at the stand! 

And if that didn't get your mouth watering, we'll leave you with this picture of some of our sakura cherry tomatoes currently ripening in our 'lil tunnel! A little taste of what's to come. 

As always, keep us posted with what you're doing with your fresh veggies. Email us or share your pictures and recipe ideas with us on Facebook!  

Posted 6/22/2017 11:10am by Christy and Chris Kantlehner.

Hi there! 

We've gotten so many people that ask how they can help or volunteer at the farm. Well, we have the perfect opportunity this week for you to make a real impact on the farm! Actually, it's more of a plea for help from our desperate onions that are, at this moment, being invaded by weeds! 

If you didn't already know, Farmer Chris has been down and out for the last few weeks after having surgery to remove his appendix. Perfect timing, right? Actually, not at all! While you've all probably seen him around the farm (doing much more than he should be), he hasn't quite been back to 100%. With one man down and out, those weeds have gotten out of control. 

Just take a look for yourself: 

So...with that said, we're asking for your help. 

Saturday, June 24th from 9 a.m. - 1 p.m. ANY TIME INCREMENT within those hours, please come help us weed our onion fields! 

Grab your gloves, bring a hat - we'd REALLY appreciate your weeding hands. 

**You can meet Farmer Chris in the fields behind the barn this Saturday. Park at the farmstand and walk on over (just be careful walking across 1A). 

Really, any amount of time will help. Even an hour! So if you can spare it, ALL of us will be thanking you now AND come fall when the onions are ready to harvest. 

Thank you! 

The White Barn Farm Crew

Posted 6/20/2017 6:19pm by Christy and Chris Kantlehner.

Hey hey hey CSA members! 

Welcome to your last week of the spring CSA share!

We hope you have enjoyed your boxes filled with fresh produce every week and we want to tell you how much we appreciate your support this spring. The CSA is a big boost for us and an integral part of the farm. THANK YOU for being a part of that. 

It would be great to see you over the summer. Here is where we'll be and the hours:

White Barn Farmstand - Route 1A in Wrentham (458 South Street)

Open 10-6 p.m. Tuesday through Friday and 10-2 p.m. Saturday and Sunday

Medfield Farmer's Market - located at the First Parish Unitarian Universalist Church at 26 North Street in Medfield Town Center on Thursdays from 2-6:30 p.m.! 

Keep in mind that you can get your Summer CSA card at any point if you don't already have one. The deal is that if you put a minimum of $200 on it, you get a 5% bonus. For more information and to sign up, you can click here

And it isn't too soon to sign up for the Fall and Winter boxed CSAs! Details and dates here

Okay, now on to your boxes!!

Here's a look at what's in your share this week: 

  • Hakurei turnips
  • Frisée 
  • Deep purple scallions
  • Gnome cabbage
  • Snap peas
  • Dill
  • Lettuce
  • Arugula
  • Garlic Scapes 
  • Beets

If you've never had frisée before, now's your chance! It is a bitter (in a really good way!) green that is delicious paired with a fruit - maybe some in season strawberries! Add roasted beets, goat cheese and a balsamic vinaigrette and enjoy! 

This week there are enough garlic scapes in your boxes to make a pesto! And keep in mind that there won't be another garlic product until the bulbs are harvested later this summer, so it's the perfect opportunity to freeze some for later! We also put scapes on our Facebook page today and there are some great ideas for recipes already floating around. Check it out

Speaking of freezing, you can also store your extra dill in the freezer (if you've got any left). Wash the dill with cold water and let dry. Then place on a cookie sheet and in the freezer for a couple hours, until frozen. Store them in a ziploc freezer bag until you are ready to use in your recipes throughout the summer! 

As for now, a great recipe for that fresh dill is one for Lemon Dill Sauce which is delicious served over roasted or grilled fish which you can grab at Jordan Brothers Seafood at the stand! 

Those snap peas - let's be real, you'll never get them home. We dare you. ;)

Gnome cabbage is that pointy looking cabbage in your share box - clearly where it gets it's name! It's great in a slaw - Try this recipe for Cabbage Beet Slaw

Hakurei turnips add an extra nice crisp to a stir-fry. Use your favorite stir-fry recipe and add them in along with some scallions and chopped up garlic scapes. 

We hope you enjoy your last share! Stay in touch and let us know what you are doing with all of your summer produce this season! 

 

Posted 6/20/2017 7:06am by Christy and Chris Kantlehner.

Hi fresh veggie lovers! 

The farmstand is packed with color this week and new varieties of vegetables!

Here's what's at the stand this week: 

We've got Garlic SCAPES!!! Keep reading for some ideas on how to use these curly and flavorful signs of summer. 

There are plenty of fixings for your salad and other cooking endeavors - lettuce, frisée, kale, kohlrabi, radishes, broccoli, super sweet carrots, and every kid's favorite, sugar snap peas! 

plus: Hakurei turnips, cilantro, dill, parsley, cabbage, beets and more! 

Don't forget all of the locally sourced meats, cheeses, sauce, honey, syrup to grab for your homemade meals, too.

Let's talk about scapes...

Those curlycue green stalks you see at the stand, these are garlic scapes. If you have cooked with them before, we know you are pretty excited that this point in the season has come. If you haven't yet, you're in for a real treat. There are TONS of things you can do with these garlic scapes. Pesto, pickling, sauteeing, making a compound butter, these are just a few of the ways you can use them. 

Here's a recipe for a quick pesto that you can whip up. We suggest using it over some pasta with a bit of chicken sausage and maybe some kale mixed in! YUM! 

And if you're not into pesto, there are many other ways to cook with these scapes. Here are a few

Curious about what to do with frisée? This green has a slightly bitter (in a good way!) taste and pairs really well with a fruity dressing - try a strawberry balsamic! It also is delicious with bacon and goat cheese. <-- you can grab them at the stand. :) 

Teacher's Gifts! 

It's that time of year again. The school year is coming to a close and what do you get the teacher or bus driver that has made a huge difference in your child's life? What about the gift that keeps on giving all summer long? Planters! We've got the perfect size planters filled with colorful California Poppies and ones with edible calendula flowers for them to dress up their meals. Grab a classic White Barn Farm glass to go with it or grab a gift card at the stand. See - the perfect treat for that awesome teacher! 

*We've also got some pretty beautiful bouquets being put together, so that's another great choice! 

New this year - on Thursday's we'll be at the: 

Thursdays from 2-6 p.m. 
It will be on the grounds of the First Parish Unitarian Universalist Church at 26 North Street in Medfield Town Center. 
 
Come and visit if you're around. There will be other vendors selling locally sourced goods! 
**You can also pick up your flower share here if that works best for you! 

**Get excited for pick-your-own crops at the farm! This is the first time we'll be doing this and we can't wait for you to get involved in harvesting your food! First up will be pick-your-own peas. They're not quite ready yet, but stay tuned, it will be soon. You can watch them grow. They are over by the strawberry patch on the farmstand side of 1A. We're hoping for pick-your-own green beans and couple of other surprises too, so get ready! We'll keep you posted! 

And last but not least, we'll leave you with this delicious recipe for Roasted Beet, Baby Spinach, and Goat Cheese Quiche. Grab the beets, spinach (or substitute kale), cheese, rosemary, and yogurt you need at the stand. Pair it with some breakfast sausage or bacon and grab that while you're there, too! 

Have a great rest of the week! 

  

 

Posted 6/13/2017 4:42pm by Christy and Chris Kantlehner.

Hey there CSA team! 

Hope you are all staying cool in this toasty weather! We're winding down the spring CSA - one more week after this. Last pick up will be next Tuesday, June 20th. 

There is a bunch of great produce in your shares this week. Take a look at what's in your box: 

  • Head of lettuce
  • Hakurei turnips
  • Garlic Scapes
  • Cucumber
  • Carrots 
  • Kohlrabi
  • Red Russian kale
  • Scallions
  • Cilantro

We're pretty sure that the carrots and quite possibly that first cuke of summer might not make it home - they're too sweet and delicious and perfect for snacking - but if they do, they'll go great in a salad with some sliced kholrabi and that head of lettuce

Farm crew member Andrea had a great idea last week and did a quick pickle with the Hakurei turnips. Here's your recipe for those delicious treats. Let us know how they turn out! 

Garlic scapes - Curious about the scape? It's one of the best (and most delicious) parts of spring! The scapes come from hardneck garlic - they shoot up from the stalk of the plant while the head of garlic begins to form under the ground. When the scape has looped over once, it is cut off. This filters the energy in the plant down to focus on growing the head of garlic. The scape is DELICIOUS. It is most definitely a flavor booster for any meal that you'd use garlic in. Get your brunch on and try this recipe for Kale and Garlic Scape Frittata. Or alternatively, grab some fish from Jordan Brothers Seafood, then chop up the scapes and mix them with butter to form a compound butter with which to pan fry that fish! YUM! 

As for the scallions, try grilling them! Brush with a bit of olive oil and a pinch of salt and pepper, then put on the grill for a minute or two on each side until you see "grill marks." Enjoy! 

Last but not least, a quick look ahead to next week's share. Keep in mind that these may change, but we're hoping that they won't and there may be more added as the week goes on. :) 

You'll most likely see: gnome cabbage, beets, garlic scapes, arugula, lettuce, scallions, and a cooking green - maybe kale. 

Thanks to all of you that have shared your recipes with us! Keep them coming! Feel free to share on our Facebook page as well. 

 

Posted 6/8/2017 4:34pm by Christy and Chris Kantlehner.

Hi all! 

Let's all take a second and jump for joy that the sun decided to peek out from behind the clouds today! 

Another full week at the farmstand continues. Remember, we're open 6 days a week now (T-F 10-6 and S/Su 10-2), so make sure to stop by! 

In this email (so keep reading!):

  • Plants and Planters - We have a lot of them! And with a cold spring, there is still plenty of time to get them in your garden.
  • Farmstand veggies and additions - There are some recipes included, so check them out AND let us know your favorite ways to use your spring produce. 
  • And more! 

Farmstand 

The farmstand is still filled with greens - a bunch of lettuce varieties, arugula, spinach, mustard greens, chard, kale and more. We've also got radishes, turnips, kholrabi and beets for your cooking needs and to add to those fresh spring salads. And don't forget the herbs - dill and cilantro have been a favorite of the week! 

Here are a few ideas for some of the goods we've got at the farmstand: 

PIZZA TIME!

All you need is the crust - we've got your organic pizza sauce, cheese, spices, and fresh toppings - including incredible Fat Moon mushrooms - covered. Grab some locally sourced sausage, too for the meatlovers variety! Try this quick crust recipe if you need one. 

Chicken Lettuce Wraps 

You can find a basic recipe for lettuce wraps on the internet, this is a good one here. But what fun is it if you can't substitute fresh, local and in season veggies into it. Two of my favorite substitutes that we've got right here at the farmstand (or additions) are:

  • Kholrabi - halve the amount of chicken and add diced kholrabi. To cook the kholrabi, saute it until just softened with some garlic and onion. 
  • Mustard greens - give the recipe an all natural kick and substitute the sriracha (or use both) with chopped mustard greens! Chop up your cooked chicken and saute with the mustard greens until tender.
  • Hakurei turnips - Substitute turnips sliced thin for water chestnuts and saute with the kholrabi until just tender. It will give the dish a great crunch!   
  • Lettuce - We know the recipes usually say butterhead lettuce, but really, just use a lettuce that has a big leaf. We've got plenty of that! 

Plant Update! 

Planters

Laurene has created some pretty gorgeous planters that are ready to go for your patio. We've got ones filled with herbs, some strawberry planters (with fruits that are starting to ripen!), Black-Eyed Susan, all different flower varieties, beautiful ones with a mix of greens and flowers and next week we will have more tomato planters, too! 

Plants

We still have A LOT of plants ready for new garden homes. There is a large variety of herbs, flower, peppers, tomatoes, and so many more available. It's the perfect time to come and browse and finish up your garden. A few things to point out: 

  • Last week for 4" tomato pots. They are $3.00 a plant. Next week we will start putting them into planters, but then they'll be a bit more expensive, so grab them now! 
  • We've got plenty of small 4 packs of San Marzano tomatoes. If you're into canning or making tomato sauce, this is a great choice. 
  • A new supply of husk cherry tomatoes are ready. We ran out during plant sale days, but no fear - they're back! 
  • If you don't see something that you've had your eye on or are looking for PLEASE ASK. You may not see it out in the open, but we may have what you're looking for! 
  • And seeds! Don't forget the seeds! Still time to plant sunflowers, carrots, green beans, and more. We have a big variety from High Mowing Organic Seeds. 

Additional Farmstand Offerings

***Remember - Jordan Brothers Seafood is at the stand on Tuesdays and Fridays from 2-6 p.m.

We have many locally sourced goods at the farmstand to supplement your meals. From honey to meat to cheese and yogurt to syrup, eggs, oils and beans - lots of different choices to finish off your meals. 

For a list of these locally grown/produced goods, check out our website.

Have a great week! And stop by and say hi!  

 

Posted 6/7/2017 5:37am by Christy and Chris Kantlehner.

Hi all! 

Here we are on week 3 of our CSA share and we've got some of the same favorites for your share and some new ones to add to the mix! 

This week in your box you'll see (left to right starting at the top): 

  • Japenese (Hakurei) turnips
  • Green garlic
  • Radishes
  • Spinach (the "flamingo" variety - just to add a bit of tropical to your incredibly un-tropical day)
  • Napa cabbage
  • Swiss chard
  • Dandelion greens 
  • Mustard greens

The smaller variety of turnips in your share this week - Hakurei turnips - are delicious when you cook them with their greens! Here is one recipe for Glazed Hakurei Turnips that utilizes the green as well as a few radishes which you just happen to have in your share as well. Heck, you can even throw in some of that green garlic at the end when you add the greens, too for even more flavor! ;) 

You've seen mustard greens in your share before this week. When they're sauteed, they really do bring out some of the natural kick in this pungent green. One way to serve them is by sauteeing them with the napa cabbage creating a bed over which to serve your choice of a steamed white fish. Here is a fancy recipe that you can use as a base with which to create your own! Perfect timing because Jordan Brother's Seafood will be at the stand from 2-6 p.m. during pick-up tomorrow! 

Dandelion Greens! What did everyone do with them 2 weeks ago? Keep us posted, we'd love to know. Refer back to the Dandelion Tea recipe from Week 1's email or grab some bacon or sausage from the farmstand and saute these greens with it! 

Speaking of greens, swiss chard sauteed and then tossed with some ricotta - it's one of farmer Chris' favorites. And we've got ricotta at the stand, straight from Narragansett Creamery

Spinach...clearly the perfect addition to your salad (but you've got that down already.) 

**Remember if you need to grab some sides for your box, we've got you covered. The farmstand will be open and Jordan Brother's Seafood will be outside. Grab beans, canola oil, extra vegetables, local cheeses (ricotta, chevre, feta, and mozzerella), yogurt, mushrooms and more! 

We hope you enjoy this week's share!  

Enjoy! 

The White Barn Farm Crew

Posted 5/30/2017 2:41pm by Christy and Chris Kantlehner.

Hello CSA friends! 

We've got a good looking box of vegetables this week! 

Take a look at what's in this week's share - 

From top left: broccoli raab, arugula, lettuce, kohlrabi, beets, cilantro
bottom row from left: green garlic, bok choy, spinach
 
in list form:
kohlrabi
beets
cilantro
spinach
bok choy
green garlic
broccoli raab
arugula
lettuce
 
Here are a few ideas for those veggies: 
 
Slice those beets, roast them with a drizzle of olive oil over them in the oven. They are delicious on a spinach and lettuce salad with a bit of chevre (grab some at the farmstand!) and a balsamic dressing. 

Kohlrabi can be peeled and then chopped up on a fresh vegetable tray. It's delicious alone! Another idea is to dice it up and make a stir fry. I love to saute it with chicken and then add bok choy, too. With green garlic this week, it looks like the perfect stir fry share! 

This is a great (and simple) recipe for that broccoli rabe: Spaghetti with Broccoli Rabe, Toasted Garlic and Bread Crumbs.

**Keep us posted and let us know if you have any recipe winners that you've found for the produce in your shares! 

Also, we're trying to get in the habit of letting you know what we expect in next week's share as well. We may have some additions from Upswing Farm, but here's what we know of for now: 

hakurei turnips, mustard greens, green garlic, napa cabbage, swiss chard and radishes

Enjoy your week (AND your share!) and don't forget to visit the farmstand - we're open 10-6 Tuesday through Friday and 10-2 Saturday and Sunday now for the rest of the season! 

 

 

 

Posted 5/24/2017 11:07pm by Christy and Chris Kantlehner.

Howdy gardeners and local vegetable lovers! 

Before we get started on this week's farmstand news, we just want to give a huge shout out to everyone that supported our plant sale this past weekend. It's always so amazing to see the turnout and overall passion for buying locally grown, organic seedlings. 

There is nothing better than being able to be a part of your garden. Growing our own food is something that we feel so strongly about here at White Barn Farm and the Plant Sale, so THANK YOU!

As the season goes on, tell us about the progress (or pitfalls!) of your garden, take pictures, and feel free ask the farmers questions if you catch them at the farmstand!

Weekday Hours Begin this Tuesday, May 30th!
Summer Hours: 
Tuesday* through Friday* from 10 a.m. - 6 p.m. 
Saturday and Sunday from 10 a.m. - 2 p.m.
 
*With this change, the Seafood truck begins its Tuesday/Friday Schedule:
Tuesdays & Fridays 2pm to 6pm 
(after this Saturday, 5/27 - no more Saturdays or Sundays for Jordan Bros. until late fall)

 

 

Plant Sale Part 2!

We have LOADS of seedlings left. We sold a ton this weekend, but there's more! Also the ones that weren't quite ready for the first sale because of the cooler early spring temps this year, have had a week to mature and are looking mighty fine. So you aren't too late! Hit us up this Saturday and Sunday. 

The PLANT INVENTORY will be updated ASAP, so take a look! We do have cucumber and zucchini/summer squash starts even though we thought we were all out on Saturday. Sweet peppers are very limited but there are good quantities of most everything else (Except basil  - basil was kind of a bust this cold, wet spring.)

We are open Memorial Day* Weekend
Saturday, May 27th AND Sunday, May 28th
from 10 a.m. - 2 p.m.
*Don't forget to pause to remember soldiers we have lost before moving on to menu planning - 

that said, Here's what we are expecting to have this weekend: 

  • Scallions
  • Kale
  • Arugula
  • Chard
  • Mustard Greens
  • Spinach 
  • Broccoli Raab
  • Dandelion Greens
Curious what to do with those dandelion greens? Well, this common "weed" has a pretty great nutrient line-up - we're talking calcium, iron, fiber and vitamins galore. Try substituting some of the chard or kale in your favorite recipe with dandelion greens or just sauteing them on their own. OR another great choice is:
Dandelion Tea 
Chop up dandelion greens finely and steep in boiling water for 10 minutes. Drain and enjoy! 
 
 
We'll also have these fabulous (and local!) products available at the farmstand as well - including ones that are perfect for your Memorial Day BBQ! Think ground beef for burgers and pork sausage for a delicious alternative! 
  • Local Farm Eggs: supplied by Birchwold Farm (across from Joe's Rock down West St.) ($6.25/dozen)
  • Frozen Ground Beef, Stew/Kabob Beef, Chicken legs and thighs from Pat's Pastured in East Greenwich, RI. We will have Pat's eggs from pastured birds fed non-GMO grain, too ($5.25/dozen)
  • Frozen Pork - a variety of cuts - from pastured heritage breed pigs raised by the famous Floyd at Burnshirt Valley Farm in Barre, MA
  • Sheldonville Roasters Coffee Beans
  • Franklin Honey
  • Dry Beans from Baer's Best of East Berwick, Maine.
  • Harms Family Farm Maple Syrup from Colrain, MA. 
  • White Barn Farm Pint Glasses, gift cards
  • High Mowing Organic Seeds - carrots, beans, cilantro, etc.
  • Iggy's Bread baked daily and delivered fresh in the morning from their bakery in Cambridge, MA. Plus sticky buns and croissants!
  • Dried Organic Cranberries from Fairland Farm
  • Narragansett Creamery Mozzarella Balls, Sea Salty Feta, Atwells Gold Cheese, and Plain Yogurt
  • Goat Cheese from Beltane Farm in Lebanon, CT - Chèvre
  • Non-GMO Canola and Sunflower Oils - cold pressed by Full Sun Company in Middlebury, VT - from non-GMO seeds grown on family farms. Their website includes some great salad dressing recipes!

Jordan Brothers Seafood will be at the farmstand on Saturday from 10-2! (No Seafood Truck on Sunday)

Grab some seafood for your cookout this weekend! Here's a taste of what they'll have in the truck: 

  • Scallops 
  • Haddock
  • Swordfish 
  • Salmon
  • Cooked Shrimp

* * * * * *

There are several openings left in our Flower CSA this summer! First pick-up will be June 13th and continue every week through September. $200. Check the website for more info! 

Additional Items for your Garden! 

This year we are trying a few new things. One of them is offering more container plants. 

This weekend we'll have Glacier Tomato Plants available! These planters are ready to go and produce delicious and sweet salad size tomatoes on your patio. $20 each.

The Glacier Tomato is a semi-determinate heirloom variety meaning that it will produce tomatoes in a wavelike fashion until frost. It won't get super tall, but you may find that you need a small stake to support it as it grows during the season. 

Who needs wine as a hostess gift? Bring a glacier tomato plant to your Memorial Day BBQ instead - or even better, both!! 

Tips for growing these plants on your patio: 

  • We've planted directly into a biodegradable bushel basket. It's kind of an experiment, so it's safest to think of it as a peat pot.  It is entirely possible that it could disintegrate mid season. For that reason, it might be smart to place the whole thing inside a pretty ceramic pot. :) 
  • If you really want to keep it as is, Don't put the planter directly on a surface. The bottom will need to dry out, so maybe repurpose some wine corks and fashion them into feet for your basket. Cut a notch on one side and a flat side on the other - three per basket should be good. Any contraption to lift it up a few inches should make the basket last longer. 
  • To keep the fertility up, you could feed with some Neptune's Harvest organic fish and seaweed fertilizer  (following the dilution directions) every 10 days or so. 
 
High Mowing Organic Seed Packets
It is a great time to plant carrots, beets, beans, lettuce mix, dill & cilantro from seed! So grab some and add an extra row to your garden! 
 
Organic Vermont Compost potting soil, compost, and compost plus. 
We suggest using compost or compost plus when you plant your seedlings to enrich the soil. Just put a handful or two in the hole that you dig to plant your seedlings. The compost plus is especially effective for scratching into the surface around existing plants, including containers/houseplants.
 
We are out of the large size potting soil bag, so we will come up with a 5 gallon bucket price for bulk potting soil (ours come in 2 yard "sling bags"). Just bring buckets or a tub trug or big plastic tote or something to take it away in.
 
Annnddd that's all! We hope to see you this weekend. Don't forget that we add weekday hours this week! 10am to 6pm, Tue thru Fri.
 
Thank you from all the crew at White Barn Farm
 
Posted 5/23/2017 8:38pm by Christy and Chris Kantlehner.
Here is a visual of today's CSA Share. Going clockwise from the scallions, this week's box contained:
Scallions
Head Lettuce
Radishes
Italian Dandelion Greens
Fresh Dill
Curly Roja Kale
1 pound of Mustard Mix (salad greens)
 
 
If I were to name the most challenging item in the share to identify, I think it would be the Italian Dandelion. Here is a closeup:
 Well that Martha Stewart had no less than 81 responses to a search for "dandelion greens" on her website
Basically, dandelion greens are very bitter and healthy for your liver, but they need to be paired with something rich or something sweet. Like pancetta or a reduced balsamic vinegar.
 
this share is made for salads, salads, salads, and salads with radishes.
mustard greens with salad dressing
 
lettuce - washed and spun and served with thinly sliced radishes
 
egg scramble with scallions - perhaps "burrito style" with some mustard greens tucked in there if you are feeling brunchy
 
fresh dill chopped and mixed into yogurt, sour cream, mayo (any and/or all of the above) and used for a veggie dip. we will not judge if you must use grocery store vegetables to dip!
 
fried kale over creamy polenta with a poached egg
 
veggie forecast - this is for those of you who want to know what may be in the box next Tuesday during their Sunday grocery store trip. this is not a guarantee, of course, but this is what farmer Chris saw coming up on the horizon:
 
kohlrabi
beets
bok choy
spinach
lettuce
swiss chard
green garlic
cilantro